Too Much of a Good Thing? Red Velvet Everything
Whenever I head to a party or gathering of any kind, when in doubt of what to bring, I always bring Red Velvet Cakes with Cream Cheese Frosting. A Bundt, Cupcake, or layer cake….it doesn't matter. Crowds go crazy for Red Velvet Cake. I am not sure why, but they do.
When I operated a retail bakery in Los Angeles, my best selling cake was Red Velvet with Cream Cheese Frosting. I would sell more of this cake than any other flavor, more than chocolate and vanilla combined.
Talking to other bakery owners across the Country, I learned that their Red Velvet Cake was their best selling item/flavor as well.
Given all of this, it's no surprise that Red Velvet has taken over as a big food trend.
In the last week, I have seen Red Velvet Ice Cream, Pancakes, Cookie Dough, and Pop Tarts. I've tasted each of these items, and have formed my own opinion about the proliferation of Red Velvet.
What do you think about all these Red Velvet Products? Do you love 'em?
6 Responses to “Too Much of a Good Thing? Red Velvet Everything”
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I have to admit that I love some of the alternate red velvet stuff that's out there, but with the proliferation of red velvet products, it makes me wonder what is the criteria for a true red velvet? Based on what I've seen, it appears that any existing food item can be considered red velvet if you add red food coloring to it.
You’re exactly right Ron. Someone people put red food coloring in their vanilla cake and call it Red Velvet. Which is NOT Red Velvet. #LotsofPosers
I almost never create comments, but I looked at a few of the comments on
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What are your questions?
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Thanks for your input! Working on more photos and videos in 2013 is a major goal!